Wild Beers Workshop with Pascal Baudar

This two-part program includes an optional morning nature walk in the foothills of the San Gabriel Mountains in addition to afternoon workshop at Hauser & Wirth****Optional Morning Nature Walk 10 am – 12.30 pm (you may attend afternoon workshop without coming to morning walk) On our walk, we will explore a local forest and look at wild edibles and aromatic plants. Wild food researcher Pascal Baudar places an emphasis on plants he has used in place of hops to create beers. This will be a slow walk with lots of stops – feel free to take photos if you like. We recommend wearing long sleeve and sun protection. Hiking boots are ideal, but not a must. Please bring drinking water with you. This walk will take place rain or shine. Location: Hansen Dam Equestrian Center 11127 Orcas Avenue, Lake View Terrace CA, 91342 We meet at the South end of the park, past the children’s playground. Look for a red Jeep or a gray Nissan XTerra 34°16’10.4“N 118°22’00.0“W Wild Beers Workshop at Hauser & Wirth 2.30 – 4.00 pm Get back to the basics of making beer and learn to create interesting brews using your local environs. You will be amazed at how easy it is to make beer at home with wild natural ingredients from your own native plant garden. In this workshop, Pascal Baudar shares plants he has used to make beer (and shares some examples from the morning walk). We’re not just talking herbs but also leaves, roots and barks! We will even look for ingredients in the gallery’s Public Garden. Baudar will demonstrate the process of making beer, taking participants through each step of making wild and primitive beers just like the Celts and Vikings used to do! Some wild refreshments and snacks will be served. This workshop is limited to 20 participants. Early registration is strongly recommended. It is our policy to keep classes an intimate size to make your ‘hands-on’ learning experience more enjoyable. Tickets are $35 per person. Click here to purchase a ticket. About Pascal Baudar: Baudar is a wild food researcher and a self-styled ‘culinary alchemist’ based in Los Angeles. His locally sourced wild ingredients and unique preserves have made their way into the kitchens of such star chefs as Ludo Lefebvre, Josiah Citrin, Ari Taymor, Michael Voltaggio, Chris Jacobson and Niki Nakayama. He has served as a wild food consultant for several TV shows including ‘MasterChef’ and ‘Top Chef Duels.’ He has been featured in numerous TV shows and publications, including Time magazine, the ‘Los Angeles Times,’ ‘LA Weekly,’ and ‘New York Times.’ In 2014, he was named one of the 25 most influential tastemakers in LA by ‘Los Angeles Magazine.’ In 2015 he wrote ‘The New Wildcrafted Cuisine,’ a book of culinary concepts and ideas featuring recipes and preservation techniques using a local terroir. These days he is focusing on writing and education, exploring creative uses of wild yeast and bacteria for fermentation (such as lacto-fermentation) to expand his knowledge of plants.